Just A Note

 

“Follow your soul it knows the way”

Hello!

what’s new?

Well…pull up a chair.

 

It’s Autumn, and there’s magic in the air.

Trees are ablaze

 

 

sunlight glitters like golden coins.

 

 

 

 I sometimes hear cheers from the local high school football stadium and school playing fields.

 

Children (and adults😉) anticipating Halloween with their creative ways of wearing costumes

and the fun transformation come Halloween night.🎃

 

 

Here on the coast it often begins raining right about Halloween time and the tantalizing scent of wood smoke, pumpkin spice, apple crisp is a wonderful welcome.

 

 

 

For me this time of year means that I start experiencing a different kind of living here which includes…

 

 

frequenting a drive into the city to enjoy window displays inspired by the season

then…

 

returning back to the coast

and slowing down to enjoy the coziness of cottage living again.

I’m thinking Autumn just might be my favorite time of the year.

 well at least for now anyway.

🍁What about you?🍁

I recently asked Joe for ideas of what I should prepare this week (Translated to what would he like to eat) 😉and he suggested a Harvest Quiche. great idea!…Thanks Joe! I could write a whole other Blog post on the comedy of errors that went into preparing it. What I will say is just make sure that you have a quiche pan. (I forgot I didn’t bring mine from California and in the middle of prep work had to run out and purchase one)

There are many quiche recipes to choose from and I ended up trying one I found on Culinary Ginger. I followed the recipe exactly except for the comedy of error thing~y mentioned. (which means it took me a little longer than the 1 hr. 15 min. to prepare) 😉 It’s a fabulous recipe and I look forward to making it again. and so does Joe!🍁

 

AUTUMN HARVEST QUICHE

Prep Time 35 min.

Cook Time 40 min.

Total Time 1 hr. 15 min.

Ingredients

For the pastry:

2 cups flour plus 1/4 cup for rolling out pastry

1 cup unsalted butter cubed and kept cold until ready to use

small pinch of salt

1/4 cup cold water

Filling:

3 slices bacon cut into bite-size pieces

1 ounce mushrooms cut into bite-size pieces

1 leek white part only, cleaned and cut into small pieces

1 tablespoon fresh sage chopped

1/2 cup butternut squash cut into small cubes and boiled for 5 minutes

1/4 teaspoon salt

1/4 teaspoon pepper

4 eggs

1/4 cup whole milk

small pinch nutmeg

1/4 cup cheddar cheese grated

Parmesan cheese freshly grated

Directions:

Preheat oven to 375 degrees

 

Pastry:

I don’t have a food processor so I just worked everything by hand until fine breadcrumbs and then slowly added water to form a ball. Kneaded a little to make smooth and cover with plastic wrap. Refrigerate for 30 minutes.

 

Filling:

In a saute pan, cook the bacon over medium heat. Drain & set aside. Keep bacon fat in pan.

 

 

Return the pan over medium heat and add the mushrooms & leek to the bacon fat.

 

 

Cook until softened.

 

 

Stir in the sage, butternut squash to the eggs and mix well. Stir in the cheese. Set aside. Remove the pastry from the refrigerator & roll out onto a floured surface, larger than the quiche pan.

 

 

Roll the pastry over the rolling pin & line into a 9 inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides. Do not stretch dough.

 

 

Cover the pastry in parchment paper and fill the center with dried beans or uncooked rice. Bake the crust for 10 minutes. Remove the crust from the oven and remove the foil and beans or rice. Remove the excess crust from over the edges to make it look pretty.

 

 

Return the crust back to the oven for 5 more minutes until it starts to brown. Remove from the oven. Allow the crust to cool for a couple of minutes then pour in the egg mixture almost to the top. Sprinkle with grated Parmesan cheese.

 

 

Bake for 20-25 minutes until set and golden brown.

 

 

🍂I served the quiche with a small salad and added a few grapes.🍁

 

 

Enjoy!

 

 

 

 

 

Marcia
Posted in Coastal Living | 2 Comments

The BBL’s

Hello, Welcome to Marcia’s Cottage by the Sea. I’m so happy to see you today my friend. Shall we have a little tea.

I think I’ve shared about the Brown Bag Ladies before. perhaps not…

On the third Wednesday of each month a group of ladies meet for lunch at a friend’s home out in the woods. 

It’s so much fun to get together have a little lunch that we bring in a brown bag hence the name Brown Bag Ladies.

Dessert is provided by the wonderful hostess along with drinks…

and always the most beautiful Seasonal decor. A super fun way to spend an autumn Wednesday afternoon here on the Oregon Coast.🍂🍁

Marcia
Posted in Garden/Tea Time | 2 Comments

Cranberry Orange Scones

Hello, Welcome to Marcia’s Cottage by the Sea. I’m so happy to see you today my friend. Shall we have a little tea.

It’s a beautiful morning on the Oregon coast. A little cloudy and misty…perfect for scone baking. Here is an easy yummy recipe for you!

 

Cranberry 🍊 Orange Scones

Makes 8 large scones

2 cups flour

1/3 cup sugar & and extra Tbsp for sprinkles

1 t baking powder

1/4 baking soda

1/2 salt

1 stick butter (cold)

3/4 cup dried cranberries

zest of 1 orange

1/2 cup milk

1 large egg

Preheat oven to 400 degrees.

 

By hand, mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb. Stir in dried cranberries and the zest.

In another bowl, whisk the milk and egg until smooth.

Using a fork, stir egg/milk mixture in flour mixture until a dough forms.

Empty the dough onto a well floured surface and knead briefly so that it come together. Pat down to form a large flattened disk. Using a sharp floured knife or pastry cutter cut the dough into 8 triangles. Place these on a lined baking tray allowing space in between each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.

Bake for about 15-20 minutes until golden brown.

Serve this warm out of the oven with your choice of topping.

Enjoy your day!

I’m off to enjoy mine. I have a spa appointment today!

Sea Ya!😘

 

Marcia
Posted in Garden/Tea Time | 1 Comment

Anniversary Of The Heart

 

“Never regret a day in your life: good days give happiness, bad days give experience, worst days give lessons, and best days give memories. ~Anonymous

 

Joe and I got married on October 11, 2003.  We are celebrating 14 years this week. Our wedding was at the Mission Inn Riverside, California.

There were 112 guests in attendance. It was a wonderful day.

 

I’ve been thinking about how quickly those years have traveled by. 

Of course I’ve also been thinking about how fortunate I have been. Gratitude. 

After an Italian honeymoon we returned to California where Joe & I purchased our first home together. It was a 1926 gardeners cottage known as The Honeymoon Cottage because of a young couple Yeager’s who lived there for a brief time after they married. The house was located on Rumsey Dr. in Riverside, California. It was a house that I had fallen in love with years earlier (before I even knew Joe) and often drove by it on the way home from work. I dreamed of one day living there. The Honeymoon Cottage sat right in the middle of Rumsey Dr. surrounded by trees, birds, squirrels and much larger homes. It became a home filled with love, joy, laughter and wonderful memories.

Within that same year another home was purchased 900 miles away. (a gift from Joe) In a small town on the Oregon Coast which I had driven through one summer (before I knew Joe) and remember thinking how magnificent it was and what a wonderful place to one day live. Yes…the years have passed quickly along with many changes. Beginnings and endings 

Today I’m taking a moment to celebrate all those (yours and mine) wonderful anniversaries of the heart. Moments we are fortunate to have experienced and now look back on with a heart of gratitude. Memories of the heart don’t go away…we carry them with us always. Those memories of special friend’s and family past and current  ones which have touched our lives and given us the opportunity to share love through the passing of years.

Blessings…

and on a different memory

The plein~air group is just about to end for the year. changes in weather  Here is a clip from my last painting excursion to Cape Arago on the Oregon coast. I thought you would enjoy it.

☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️

here’s what I’ve been cooking in the cottage..

 In celebration of all our anniversaries I prepared a wonderful salad. I’ve got to tell you it was fabulous. I always know when something is yummy…because it doesn’t last! I followed the recipe exactly. It is from Michael of Inspired by Charm.

FALL HARVEST PASTA SALAD

Ingredients:

2 medium sweet potatoes, peeled and cut into 1/2 inch pieces

1 tablespoon olive oil

Salt & pepper to taste

1 pound multi-colored pasta

3 cups broccoli, chopped (about 1-inch pieces)

1 cup dried cranberries

1/2 cup pine nuts, toasted

1/4 cup red onion, thinly sliced

1 1/2 cup poppy seed dressing

4 ounces goat cheese, crumbled

Directions:

Preheat oven to 400 degrees. Place the sweet potato pieces on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and then toss. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside to cool.

Bring a large pot of water to a boil & cook the pasta according to the package directions. You’ll want the pasta to be al dente. Drain the pasta, allow it to cool, and place it in a large bowl.

 

To the bowl of pasta, add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the poppy seed dressing until evenly coated. Crumble in the goat cheese and gently stir again until combined.

Cover and refrigerate for at least an hour.

Stir before serving, adding more dressing if needed. Enjoy!

🍂🍁🎃🍂🍁🎃🍂🍁🎃🍂🍁🎃🍂🍁🎃🍂🍁🎃🍂🍁🎃🍂🍁🎃🍂🍁🎃🍂🍁🎃

I’m loving the ability to create movies with my photos have you created one? 

Here is one showing a few memories of this past week.💕(beach walks, gardening, organizing my kitchen, and loving my pink roses😘)

 

 

Marcia
Posted in Coastal Living | 8 Comments

Eat, Paint, Garden

 

“Just living is not enough” said the butterfly, “one must have sunshine, freedom, and a little flower.”~Hans Christian Anderson

Welcome

Hello my friend how are you?

I hope today finds you well.

🍁Fall often gets me in the mood for cleaning things out.🍁

🍁it’s a change of season thing🍁

You know those cupboards that might need re-organizing…

making room for delicious holiday baking.

or…

closets that out of nowhere have become bulging and full.

of the un-used/unwanted

This happens quite easily for me since I live in a small cottage with even smaller closets.

(which trust me is a good thing)😉

Fortunately the weather here on the coast has been fabulous.

summer in October

So that cupboard…

and sweet munchkin closet will just have to wait. (happy dance)

 

 

I’m pleased to share that my week has consisted mostly of gardening…

planted three large pink hydrangeas shrubs

painting…

painted number 5 watercolor 

and eating…

 sadly not in the above order 

With that said the plein-air painting group met at Sunset Bay in Charleston.

approximately a 30 minute drive 

after painting I headed on over to a wonderful deli for a little lunch barbecued salmon

 and before leaving  purchased a pound of halibut to take home.

 I had been excited to test out a new recipe that I found in the Coastal Living Magazine.

Good news!

Im going to share it with you!😘

(btw…did you know that fish is the new chicken?)

The not so good news is that it is fried. (sorry)

however...

the other really good news is that it is fun to prepare and very yummy to eat!😉

Buttermilk-Fried Nashville Hot Fish Sandwich

1/2 cup peanut oil

1 Tbsp. granulated sugar

1 Tbsp. cayenne pepper

1 tsp. paprika

1/2 tsp. garlic powder

Canola oil

4 (5-6-oz skinless halibut fillets

2 cups whole buttermilk

1 cup (about 4 oz.) self-rising flour

3 tsp. kosher salt

4 kaiser rolls

1/2 cup dill pickle chips, plus more for serving

1. Heat peanut oil in a small saucepan over medium to 325. Stir together sugar, cayenne, paprika, and garlic powder in a heatproof bowl. Whisk in hot peanut oil. Set aside.

2. Pour canola oil to depth of 3 inches into a small Dutch oven; heat over medium  to 325. Place halibut in a medium bowl, and pour buttermilk over halibut. Let stand 15 minutes.

3. Stir together flour and salt in a medium bowl. Remove halibut fillets from buttermilk, and discard buttermilk. Dredge fillets in flour mixture, shaking off any excess. Cook in hot canola oil until golden brown, crispy, and cooked through, 5-6 minutes. Remove fillets from oil, and gently toss in reserved sauce.

4. Place 1 fillet on each roll. Top evenly with pickle chips and Herbed Cream. Served with additional pickles and Herbed Cream.

Herbed Cream

Makes about 3/4 cup

1/2 cup sour cream

2 Tbsp. thinly sliced fresh chives

2 Tbsp. chopped fresh flat-leaf parsley

2 tsp. chopped fresh tarragon

1 tsp. fresh lemon juice (from 1 lemon)

Stir together all ingredients in a small bowl.

🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁

Enjoy!

Here’s a peek of the beautiful Sunset Bay.

 

Marcia
Posted in Coastal Living | 2 Comments